Kibbeh bil sanieh
Two layers of bulgur and meat with a filling of mince and pine nuts between them, baked in a tray.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the bulgur in cold water for twenty minutes and squeeze it completely dry.
Blitz the lean beef with one onion to a paste and work in the bulgur, salt and half the spices.
Knead the mass five minutes, wetting your hands, until it is smooth and tacky.
Fry the remaining onion, add the minced lamb, the spices and the pine nuts and cook ten minutes.
Press half the mass into an oiled tray in a one-centimetre layer, smoothing it with a wet palm.
Spread the filling and cover with the other half of the mass, smoothed the same way.
Cut it into diamonds down to the base, pour over the olive oil and bake at 200 °C for forty minutes, to a browned crust.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Bazel · CC BY-SA 3.0